Watercress, Jícama, and Orange Salad

The citrus juice and sherry vinegar in the dressing work hard to tenderize the hearty kale and crunchy broccoli slaw as they sit in the fridge.

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

This Yemeni spice mixture transforms everything it touches into gold.

For the full effect, enjoy over a bed of rice with a pint of cold beer.